Burgundy Beef

• 1 (12-ounce) package uncooked medium egg noodles
• 1 (2 1/4 to 2 1/2-pound) package refrigerated fully cooked beef pot roast with gravy (such as Burnett and Son)
• 3/4 cup dry red wine
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cracked black pepper
• 2 cups frozen pearl onions
• 1 (8-ounce) package presliced mushrooms
• 1/4 cup water
• 1 tablespoon cornstarch

1. Cook noodles according to package directions. Drain well; keep warm.
2. While the noodles cook, remove beef from package, reserving gravy. Cut beef into thin slices. Combine reserved gravy, wine, and the next 4 ingredients (wine through mushrooms) in a large nonstick skillet; bring to a boil. Reduce heat to medium; cook 5 minutes. Stir in beef, and cook 2 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Serve over noodles.

egg noodles, burnett, red wine, oregano, cracked black pepper, frozen pearl onions, mushrooms, water, cornstarch

Taken from www.myrecipes.com/recipe/burgundy-beef (may not work)